Lemon Roasted Chicken

Nutritional Information

This roasted chicken works because the brine adds moisture and helps with the maillard effect creating a golden crispy skin.

Ingredients

3 tablespoons butter or ghee

4 minced garlic cloves

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, finely chopped

1 whole organic chicken (about 4 lbs.) cleaned and dried

2 lemons, zest both

1 small onion, cut into wedges

Salt, pepper and paprika to taste

Directions

1. Prepare basic brine from recipe and place chicken in brine for 5 hrs. Remove from brine and pat dry let sit uncovered in refrigerator for at least 30 min.

2. Preheat Egg to 375º F. In a bowl, mix the butter or ghee, garlic, thyme, rosemary and zest from 2 lemons. Add a little salt and pepper. Slice one of the lemons and place inside cavity along with the onion wedges and a few extra rosemary and thyme sprigs Tie legs together (optional) with water-soaked twine Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible. Squeeze juice from the remaining lemon over the chicken, then sprinkle skin with salt, pepper and a little paprika Roast in 375ºF Egg. until in internal temperature reaches 155ºF. Remove from the Egg and let rest for 15 minutes before slicing and serving Important Tip: If skin starts to darken too much while roasting, lightly place aluminum foil over the chicken and leave in place for the remainder of the cooking time